Chicken Salad in a Whole Wheat Pita Pocket

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READY IN: 20mins
SERVES: 8

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dice the chicken and brown it in the Worcestershire sauce in a non-stick skillet with no oil.
  • When the chicken is mostly browned add the chopped broccoli and spinach.
  • Cover and let it stay on the heat long enough for the chicken to finish cooking and the spinach and broccoli to soften then remove from heat leaving covered.
  • In a separate bowl mix the mustard, cheese and Miracle Whip. (Mayonnaise works too).
  • Once the chicken has cooled add the chicken to the bowl and mix well.
  • Place some of the mixture into half a Whole Wheat Pita Pocket and Enjoy.
  • * This tastes delicious both warm and cold so leftovers are great.
  • * Some possible additions: tomato, olives, celery, onion, avocado, zucchini, summer squash, walnuts, raspberries. - if you add zucchini and/or squash you will probably want to steam it separately and then add to the mixture.
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